Butternut squash and almond soup

James Martin's butternut squash soup is made with amaretti biscuits for depth of flavour
By James Martin
Butternut squash and almond soup
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 2-3 tbsp olive oil
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 1 kg butternut squash, peeled, deseeded and chopped
  • 120 ml dry white wine
  • 500 ml vegetable or chicken stock, or water
  • 150 ml double cream
  • 5-6 amaretti biscuits
  • squeeze lemon juice

To finish

  • 2 tbsp olive oil
  • 2 tbsp blanched almonds
  • 1 tbsp yogurt
  • chives


1. Heat the oil in a large pan and add the onion, garlic and butternut squash. Cook for about 10 -15 mins in a covered pan until softened. Add the white wine and cook, uncovered, until most of it has evaporated.

2. Pour in the stock and cream, season, and simmer for 5 mins. Cool slightly then blend in a liquidiser with the amaretti biscuits.

3. For finishing, heat the olive oil in a frying pan and fry the whole or shredded almonds until golden stirring all the time. Set aside.

4. Return the soup to the pan, warm through, and sharpen with a squeeze of lemon juice. Ladle the soup into bowls and top each bowl with a few almonds, a teaspoon of yogurt and snipped chives.

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